Gluten Free Chicken Cordon Bleu

Ingredients:

• 2 (1.25 pounds) boneless, skinless chicken breasts
• 4 slices Mozzarella cheese (or your favorite soft cheese) (Follow Your Heart or Daiya for dairy-free)
• 1/4 cup Herb Prosciutto Topping Recipe*
• 1/2 cup brown rice flour (or white)
• Salt & pepper, to taste
• 2 large eggs, beaten (or buttermilk or homemade oat milk)
• 1 cup Seasoned Gluten Free Breadcrumbs) (or 4C "Gluten Free" Seasoned Breadcrumbs)

Instructions:

1. Butterfly cut the chicken breasts. Begin to slice the thickness of one breast in half, beginning at the uneven edge. End 1/2 to 1 inch before the straight edge. Open it up and pound flat, and thinner. Repeat with second breast.
2. Line each breast with 2 slices of mozzarella cheese, just one half of the breast. Then top with some of the prosciutto-herb mixture. Fold closed and seal with several toothpicks.
3. Set out a plate or shallow bowl containing the rice flour. Salt and pepper, to taste.
4. In another plate, add the beaten egg.
5. Lastly, place the bread crumbs in yet another plate.
6. Dredge and sprinkle the flour mixture over each breasts on both sides. Coat with beaten egg and then dredge in the breadcrumbs.
7. Preheat a heavy skillet with just enough oil to coat the bottom, over medium heat. Add and brown each side of the breasts. Cover, lower heat, and fry for about 20 minutes.
8. Serve warm. Top with Mornay Sauce, if desired.

Tips

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